⏰ Prep 10 minutes • Bake 20 minutes 👶🏻 Suitable from 6 months, cut into quarters or strips to serve
❄️ Store in the fridge for 3 days, or freeze for up to 3 months
These delicious savoury muffins packed full of vegetables like avocado, courgette and carrot are perfect for a family lunch or a kids snack! Soft and spongy these muffins are also perfect as first finger foods for babies!
1 courgette, grated and squeezed
1 carrot, peeled and grated
3 eggs (can replace with flax eggs)
3 big tbsps grated Parmesan (or 1 tbsp nutritional yeast)
50g almond flour
150g plain flour
2 tsp baking powder
Pinch of salt
Preheat the oven to 180°C
Add all the ingredients to a bowl and mix well until a sticky soft dough is form.
Spoon into a greased muffin tin and bake for 20-25 minutes until the bites have risen nicely and are golden on top.
Check if the muffins are ready inserting a toothpick in the center. If the toothpick comes out dry, the muffins are cooked.
Let the muffins cool down.
Have a look what I have used for this recipe: